1 TBS each: lemon juice, reduced sodium tamari or soy sauce and ketchup
1 tsp sesame oil
½ tsp each: onion powder, garlic powder, oregano and rosemary
¼ tsp black pepper
1 TBS canola oil, or other high heat oil
Dill Dressing
¼ cup greek yogurt
¼ cup mayo
2 garlic cloves, minced
1 TBS red wine vinegar
1 tsp dried dill (or 1 TBS fresh)
¼ tsp salt
Salad
5 oz spring mix, spinach, romaine or other greens
1 large tomato, diced
1 small cucumber, sliced
½ cup red onion, diced
Instructions
Mix together the lemon juice, ramari, ketchup, sesame oil, onion powder, garlic powder, oregano, rosemary and black pepper. Pour over the chickpeas and stir to coat. Let this marinade for 15 minutes while you prep the vegetables.
Heat the oil in a skillet until shimmering. Add the chickpeas, along with any extra marinade to the hot skillet, stirring to coat the chickpeas in oil. Fry in the skillet until golden brown and starting to crisp, about 5 mintues, stirring once. Don’t overcook the chickpeas or they will get very dry.
Meanwhile combine the greek yogurt, mayo, garlic cloves, red wine vinegar, dill and salt in a medium bowl. Thin with water if desired.
In 3 large salad bowls layer the greens, chopped tomato, cucumber and onion, and top with the fried chickpeas. Drizzle with dressing and serve.